Lemon Risotto with Zucchini and Basil

Place 60 g Parmesan cheese and 1 lemon zest into the mixing bowl and 10 sec./speed 9 grate.

Transfer the lemon-Parmesan mixture to a bowl and set aside.

Place 1 onion and 2 garlic cloves into the mixing bowl, 5 sec./speed 5 chop and scrape down the sides with the spatula.

Add 30 g olive oil and 3 min./120°C/speed 1 sweat.

Add 320 g risotto rice and 2 min./120°C/speed 1/Reverse sauté.

Add 100 g dry white wine and without the measuring glass 2 min./Varoma/speed 1/Reverse deglaze.

Add 850 g hot vegetable broth and 1 tsp salt, stir once across the bottom of the mixing bowl with the spatula to loosen the rice, place the simmering basket instead of the measuring glass onto the mixing bowl lid and 8 min./100°C/speed 1/Reverse cook.

Add 250 g zucchini through the lid opening and 6 min./100°C/speed 1/Reverse cook.

Add 40 g butter, the reserved lemon-Parmesan mixture, 20 g lemon juice and 10 g basil leaves and 30 sec./speed 1/Reverse fold in.

Season with black pepper to taste, then let the risotto rest in the closed mixing bowl for 5 minutes before serving.